These Gala Chicken Breasts are a sophisticated twist on a classic comfort food. Tender chicken breast halves are pounded thin, filled with a rich mixture of hard-cooked eggs, mayonnaise, and fresh tarragon, then rolled tightly and baked until golden. The result is a moist, flavorful centerpiece that feels special enough for a dinner party yet simple enough for a weekend treat. The subtle herbaceous notes of tarragon and chives complement the savory chicken, while the butter-lemon glaze adds a bright, glossy finish. Serve with roasted vegetables or a crisp green salad for a balanced meal that brings home-style elegance to your table.
Gala Chicken Breasts
Description
These Gala Chicken Breasts are a sophisticated twist on a classic comfort food. Tender chicken breast halves are pounded thin, filled with a rich mixture of hard-cooked eggs, mayonnaise, and fresh tarragon, then rolled tightly and baked until golden. The result is a moist, flavorful centerpiece that feels special enough for a dinner party yet simple enough for a weekend treat. The subtle herbaceous notes of tarragon and chives complement the savory chicken, while the butter-lemon glaze adds a bright, glossy finish. Serve with roasted vegetables or a crisp green salad for a balanced meal that brings home-style elegance to your table.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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In a medium bowl, blend together the mayonnaise, 2 tablespoons of freeze-dried chives, tarragon leaves, 1/2 teaspoon salt, 1 tablespoon lemon juice, and Dijon mustard until smooth.
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Stir the finely chopped hard-cooked eggs into the mayonnaise mixture until evenly combined. Set aside.
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Place each chicken breast half between sheets of waxed paper or plastic wrap. Use a rolling pin to flatten each breast to an even 1/4-inch thickness.
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Brush each flattened chicken breast half with the beaten egg.
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Spread approximately 1/4 cup of the reserved egg salad mixture evenly over each breast.
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Starting at the narrowest edge, carefully roll up each filled breast, tucking in the side edges as you go to create a neat cylinder.
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Place the filled breasts seam-side down in a greased 13x9x2 inch baking dish.
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Mix the melted butter with the remaining freeze-dried chives and remaining lemon juice. Brush this mixture generously over the top of the chicken rolls.
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Bake in the preheated oven for 30 to 35 minutes, or until the chicken is cooked through and no longer pink in the center.
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Sprinkle with paprika before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 412.0kcal
- % Daily Value *
- Total Fat 33.2g52%
- Saturated Fat 8.2g41%
- Cholesterol 748.1mg250%
- Sodium 308.0mg13%
- Total Carbohydrate 2.3g1%
- Dietary Fiber 0.0g0%
- Sugars 2.2g
- Protein 26.2g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use boneless, skinless chicken breasts for the best results. Ensure they are pounded to an even thickness so they cook uniformly.
The chicken is done when it reaches an internal temperature of 165 degrees F (74 degrees C).
If using fresh chives instead of freeze-dried, reduce the amount by half as fresh herbs are less potent.
For easier handling, you can secure the rolls with toothpicks before baking, but remember to remove them before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven to prevent drying out.
